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How to make Bean and Cabbage Soup ?

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Preparation:    30 mins
Cooking:    1 hour
Legume Lead-In:    Soak Chickpeas and lupins overnight, and haricot beans for 3 hours. Alternatively, tinned chickpeas (1 cup / 200g) and haricot beans (1 cup / 180 g) can be used as a shortcut.  




Ingredients

  1. ½ cup (100g) dried chickpeas
  2. ½ cup (100g) dried sweet lupins (or use pinto beans)
  3. ½ cup (90g) dried haricot beans
  4. 2 tbsp vegetable oil
  5. 2 garlic cloves, minced
  6. ½ cup of breadcrumbs
  7. 2 tbsp chopped parsley
  8. 1 large potato, peeled and diced
  9. 1 cup fresh green beans
  10. 1 large tomato, chopped
  11. 1 bay leaf
  12. 4 cups shredded cabbage (½ head)
  13. 6 cups water
  14. salt and pepper to taste
  15. 4 frankfurts, thickly sliced


Instructions

  1. Soak chickpeas and lupins overnight as above.
  2. Drain and rinse, place all pulses, and add plenty of fresh water. Bring to the boil for 15 minutes, then simmer gently until pulses are tender (about 1 hour)
  3. In a large saucepan, saute garlic and breadcrumbs in oil for 5 minutes.
  4. Add parsely and remaining ingredients except frankfurters.
  5. Bring to the boil; reduce heat and simmer until potato is cooked (about 20 minutes). The breadcrumbs will thicken the soup.
  6. About 10 minutes before serving, add frankfurts.

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